Tofu Tortilla Filling – VeGaN
Who likes tortillas? Hands up (or actually comments down). I like tortillas a lot. And when I say a lot, I mean a lot 🙂 In the past I used to make the filling with minced chicken meat and then add a huge portion of cheddar on top. Yum 🙂 But today I think twice before I cook with some animal product. Thanks to my short VeGaN journey I discovered new ways of cooking my most favorite dishes. I experimented a lot with products which could replace the meat but still keep the full taste of the dishes.
This is how I actually figured out the way to this TOFU tortilla filling. Hopefully, it will match your taste buds the same ways as mine. And what you can expect from this VeGaN-friendly dish? An explosion of flavors and textures which will make you addicted to this dish 🙂 Just try it out. Ciao
The best Tofu Tortilla Filling – VeGaN
Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: MexicanDifficulty: Easy4
servings30
minutes40
minutesIngredients
250g of hard tofu
2 teaspoons of smoked red paprika powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt and black pepper
Soy sauce
1 lime
2 tomatoes
Tabasco
Pickled jalapenos
Fresh coriander leaves, finely chopped
2-3 shallots
Colorful bell peppers (I used red, yellow and green), deseeded and chopped into medium sized pieces
Canned red beans
200g of canned corn
2-3 garlic cloves, minced
1 onion, chopped
25g of tomato puree
Olive oil
Salt & pepper
Vegetable oil
Directions
- Firstly let’s prepare the “meat”. Preheat your oven to 200°C. Place your tofu in a bowl and break it down into smaller pieces. I break it down using my hands, but you can use a fork if you wish. Then add the smoked red paprika, garlic and onion powder and mix well. Now you can add 3-4 tablespoons of soy sauce and mix well. Heat up a bigger pan and roast the tofu without oil. Do not stir it and let it burn a bit. Once your tofu is crispy enough spread it evenly on your baking tray and put into the oven. Lower the heat to 150°C and bake for 15-20 minutes. Stir occasionally so it doesn’t burn. At the end, your tofu should be crispy and look like this 🙂
- Meanwhile, your tofu is in the oven you can prepare the salsa: quarter your tomatoes and remove the seeds, then chop into small cubes and place into a bowl. Finely chop the shallots, pickled jalapenos and the coriander leaves. Add to the chopped tomatoes and mix well. Add 2 tablespoons of olive oil, juice from the 1/2 of lime, a drizzle of Tabasco and mix well. Season with a pinch of salt. In case you prefer fresher taste you can add some additional lime juice.
- Once your tofu is done heat up 2 tablespoons of the vegetable oil in a bigger saucepan, add the onion and roast for 4-5 minutes or until slightly golden. Then add the garlic and roast for 1 minute. Now add the chopped bell peppers, stir well and roast for another 5-7 minutes. If you roast the peppers longer they will not be crunchy at the end. Now stir in the tomato puree and add the baked tofu. Mix well and cook for 1-2 minutes until all the ingredients combine. At the end add the corn, the beans, and the chopped coriander. Stir well, turn off the heat and serve. Enjoy 🙂
The best Tofu Tortilla Filling – VeGaN
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